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1
Split the vanilla bean lengthwise.
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2
Scrape out the seeds.
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3
Put the seeds, pod halves, milk cream and 1/4 cup of the brown sugar in a heavy-bottomed medium saucepan.
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4
Bring just to the simmering point over low heat.
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5
In the meantime, combine the remaining 3/4 cup brown sugar, egg yolks and vanilla extract in a large bowl and whisk until just blended.
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6
While gently whisking the yolks, drizzle the hot cream mixture into them so that they are gradually warmed up.
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7
Return everything to the saucepan and cook while stirring with a wooden spoon.
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8
Make sure that you are constantly scraping the spoon across the bottom of the pan so the custard does not scorch.
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9
The custard is done when it has thickened slightly and can evenly coat the back of the spoon.
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10
Do not let it come to a boil.
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11
Strain the custard through a fine sieve.
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12
Press our all the liquid in the vanilla beans and nestle the container holding the custard into a large bowl of ice.
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13
Let cool, stirring occasionally.
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14
Transfer the custard to an ice cream machine and freeze according to the manufacturer's instructions.
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15
Put the finished ice cream in a storage container and freeze until firm.
